A brewday with my Dad - 29th April.

[pantsmachine]

Outstanding, That's what its all about.

[Fallen]

My little lad's 6 and gips any time he comes near boiling wort. Wants me to make Coca Cola instead!

He'll learn............

[bellebouche]

Waking up this thread again as I weigh out the grains for a rebrew. It's good to return to an old favourite.

My pops will be here in three weeks and this'll be light, fresh and a taste I know he loves. Oh how I love brewing.

[pantsmachine]

Liking this beer, even threw a handful of pale choc malt across my mash this afternoon after re-reading to see if i can catch a touch of ruby.

[bellebouche]

Just went to the river to see if the wild hops are ready... long shot!

Way too early, tiny flowers all green, no hop aroma yet. Oh well.

Minor tweak on the recipe this time out (my fourth rebrew now) as I have a new crystal malt. I'll post later when I'm back home... I did video my neighbours grain smasher in operation... It'll be a wheeze when you see it!

[bellebouche]

Updated recipe.

Le Chat Noir 2012
Mild

Recipe Specs
----------------
Batch Size (L): 30.0
Total Grain (kg): 5.820
Total Hops (g): 20.00
Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.03 %
Colour (SRM): 29.6 (EBC): 58.2
Bitterness (IBU): 13.9 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pale Ale Malt (51.55%)
1.000 kg Caramunich III (17.18%)
1.000 kg Caravienna (17.18%)
0.200 kg Chocolate (3.44%)
0.200 kg Coffee Malt from Soufflet (3.44%)
0.160 kg Amber Malt (2.75%)
0.160 kg Biscuit (2.75%)

Hop Bill
----------------
20.0 g Nugget Leaf (8.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------

Single step Infusion at 69°C for 90 Minutes.
Fermented at 20°C with

[pantsmachine]

What are you fermenting with?

[bellebouche]

What are you fermenting with?

I've not pitched yet, just letting it settle after chilling. I think I'll use the Fullers strain.

Have a starter of that ready to rock. ( also some t58 and a new-to-me culture grown on from the titanic brewery )

[bellebouche]

Ahh, went with t58 in the end. Pitched at 18c after my wort would not go below 27 by using an IC. Had to put it into a fermentation cabinet and let it cool down by tweaking the temperature controller. Perils of brewing outdoors on a 37 degree day. I swear as fast as I was cooling the brew the sun was cooking it warmer again.

Chose the t58 as I had a huge quantity just come off a pale ale which I was bottling whilst this brew was on. Have a thought that I will make another pale with the fillers starter so that's now gone into the fridge.

In slightly related video news... my grain mill in action. My schoolboy French on the soundtrack as I made it for my French brewing chums who almost to a man use corona mills. http://www.youtube.com/watch?v=vKN41e4iXfI